Check out my pretty liver pate, made with the other half portion of grass fed beef liver:
The
recipe was really simple, and quite tasty - I have unintentionally been on an Emeril kick lately...somehow all his recipes keep popping up whatever I search for. His calls for chicken livers, which I think would be smoother, sweeter and lighter-tasting. Nonetheless, D gave a thumbs up for this version. I made him eat it on crackers with lunch which he
(politely acted as if he) enjoyed.
The recipe made enough for three small ramekins, so I froze two of them. Apparently they freeze really well, but who knows when I will want to dig these out from the ice box again.
Gatsby seemed to be curious about the liver, and was making it a challenge for D to eat his lunch. That, or he was still mad at us for going on vacation without him, and in need of some cuddles at the most inconvenient times...
The recipe was really simple, and quite tasty - I have unintentionally been on an Emeril kick lately...somehow all his recipes keep popping up whatever I search for. His calls for chicken livers, which I think would be smoother, sweeter and lighter-tasting. Nonetheless, D gave a thumbs up for this version. I made him eat it on crackers with lunch which he (politely acted as if he) enjoyed.
The recipe made enough for three small ramekins, so I froze two of them. Apparently they freeze really well, but who knows when I will want to dig these out from the ice box again. 
Gatsby seemed to be curious about the liver, and was making it a challenge for D to eat his lunch. That, or he was still mad at us for going on vacation without him, and in need of some cuddles at the most inconvenient times...
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